The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Additionally, the palm civet is believed to pick only the ripest and most flawless coffee cherries, making the resulting ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

Delebecque’s lab work aims to tweak two widely-discussed coffee qualities: bitterness and astringency, characteristics which the Frenchman sees as curves on a sine graph that he can poke and prod.

Supposedly the wild civet derived coffee tastes better because the animals do the original selection, thereby weeding out the poor quality sources. The caged animals eat what they're given which will ...

Fermentation is magic. Happy, helpful bacteria nosh away at whatever edible they set upon. Deliciousness results. Beer and wine are the most obvious examples of fermentation’s wonders. But, for lesser ...

I have a crazy idea. I wonder if the to 10 popular OF workers could swallow coffee beans and then sell them as they pass through. I bet it would sell for tons of money. Free business idea. Click to ...

Learn about how decaf coffee is made, how much caffeine is in decaf coffee, and how the decaffeination process impacts the ...